- 31. BEEF JERKY
- Cut meat into strips with grain. Dissolve salt in the water, add remaining ingredients. Soak meat in the mixture 2 or more hours turning strips ...
Ingredients: 7 (salt .. sauce ...)
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- 32. JERKY
- Mix all ingredients. Press flat and dry.
Ingredients: 7 (meat .. salt .. sauce ...)
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- 33. BEEF JERKY
- Marinate for 24 hours. Mix constantly. Spread for 8 hours and dry in oven.
Ingredients: 7 (salt .. sauce .. strips ...)
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- 34. JERKY
- Mix thoroughly and leave set in refrigerator in closed containers 3 days. Mix 1 to 2 times a day; day 1 and 2, not day 3. Take it out and pack it ...
Ingredients: 5 (meat .. smoke .. sugar ...)
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- 35. BEEF JERKY
- Make a salt brine ... and coat with coarse ground pepper to taste. Place ... last long around our house!
Ingredients: 4 (salt ...)
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- 36. JOHN'S JERKY
- Mix ingredients with water. Place garlic cloves in cheese cloth and crush. Let hang in water. Add meat and soak for 12 hours. Dry over coals, turning ...
Ingredients: 8 (accent .. allspice .. garlic .. salt .. strips ...)
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- 37. BOUNDARY WATERS JERKY
- Stir together. Put beef and marinade in Ziplock bag. Marinate several hours or overnight. Put strips on cooling racks; set in foil lined pans. Dry in ...
Ingredients: 8 (salt .. sauce .. strips ...)
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- 38. VENISON JERKY
- Mix spices with ground venison. Press meat between ... is dry, cut into strips.
Ingredients: 9 (accent .. cardamom .. marjoram .. salt .. venison ...)
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- 39. CHINESE BEEF JERKY
- Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. ...
Ingredients: 8 (broil .. honey .. oil .. sauce ...)
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- 40. VENISON JERKY
- Grind all meat and fat through 1/4 inch or 3/16 inch grinder plate. Place in a mixing pan with all ingredients and mix thoroughly. Pack in a plastic ...
Ingredients: 8 (salt .. sauce .. venison ...)
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